Spicy Shrimp Étouffée (Printable)
A flavorful Louisiana Creole dish with tender shrimp in a spicy roux-based sauce, featuring vegetables and aromatic spices.
# What You'll Need:
→ Seafood
01 - 1 pound large raw shrimp, peeled and deveined
02 - 1 teaspoon Cajun seasoning (plus extra for shrimp)
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, finely chopped
05 - 2 celery stalks, finely chopped
06 - 3 cloves garlic, minced
07 - 2 green onions, sliced (for garnish)
08 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Roux & Liquids
09 - 4 tablespoons unsalted butter
10 - 1/4 cup all-purpose flour
11 - 2 cups seafood or chicken stock
12 - 1 (14.5 ounce) can diced tomatoes, drained
→ Spices & Seasonings
13 - 1 teaspoon paprika
14 - 1/2 teaspoon cayenne pepper (adjust to taste)
15 - 1/2 teaspoon dried thyme
16 - 1 bay leaf
17 - Salt, to taste
18 - Black pepper, to taste
19 - 1/2 teaspoon hot sauce (optional, for extra heat)
→ Rice (to serve)
20 - 2 cups cooked white rice
# Directions:
01 - Toss the shrimp with 1 teaspoon Cajun seasoning and set aside.
02 - In a large, heavy-bottomed skillet or Dutch oven, melt butter over medium heat. Whisk in the flour and cook, stirring constantly, until the roux becomes a deep golden brown (about 5–7 minutes).
03 - Add onion, bell pepper, and celery to the roux. Sauté for 4–5 minutes until vegetables are softened.
04 - Stir in garlic and cook for 1 minute.
05 - Add diced tomatoes, paprika, cayenne, thyme, bay leaf, and hot sauce (if using). Mix well.
06 - Gradually pour in the stock while stirring to avoid lumps. Bring to a simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens.
07 - Add the seasoned shrimp. Simmer gently for 4–5 minutes, or until shrimp are pink and just cooked through.
08 - Taste and adjust salt, pepper, and heat as desired. Remove bay leaf.
09 - Serve shrimp étouffée over hot cooked rice. Garnish with green onions and parsley.
# Expert Hints:
01 -
- It's surprisingly quick to come together for something so deeply flavorful and satisfying.
- The layers of spice and savory goodness will warm you from the inside out, making it perfect for any cozy evening.
02 -
- The color of your roux is critical; a darker roux brings deeper, nuttier flavors, but don't take it so dark that it burns or tastes bitter.
- Shrimp cook very quickly; watch them carefully and pull them off the heat as soon as they turn pink to ensure they remain tender and succulent.
03 -
- Don't walk away from your roux; it requires constant attention and stirring to achieve that perfect golden-brown color without burning.
- For an even richer sauce, consider making your own shrimp stock from the shrimp shells before you start cooking the étouffée.